Device and method for maturing meat in water, in particular beef on the bone

Abstract

A device for maturing fresh meat, including meat on the bone, such as beef, is illustrated and described which comprises a treatment container with mechanisms for receiving pieces of fresh meat. The device comprises at least one water supply line by which the treatment container can be filled with treatment water in a way that the mechanisms for receiving pieces of meat, and thus the pieces of meat arranged or placed on the receiving mechanisms, are immersed in the treatment water. A method for maturing fresh meat, including meat on the bone such as beef, is also illustrated and described. According to the invention, provision is made that pieces of meat are matured in treatment water, by being completely immersed in treatment water.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS[0001]This application is a national phase entry under 35 U.S.C. § 371 of PCT / CH2017 / 000076 filed Aug. 23, 2017, which claims priority to Swiss Patent Application No. 01135 / 16 filed Sep. 1, 2016, the entirety of each of which is incorporated by this reference.TECHNICAL FIELD OF THE INVENTION[0002]The invention comprises a device for maturing fresh meat, including meat on the bone, such as beef and a method for maturing of fresh meat, including meat on the bone, such as beef.BACKGROUND OF THE INVENTION[0003]Fresh meat currently is usually placed in vacuum storage. The meat is removed from the bone. This is disadvantageous in that due to the processing, the meat has slice surfaces and thus open pores. Juices can escape and germs can penetrate in. During the storage period, juices, volume and flavor can be lost. Germs which get onto the surface prior to vacuum treatment can multiply in undisturbed fashion. In addition, over the storage time in vac...

AI Technical Summary

Benefits of technology

This patent describes a method and device for maturing fresh meat, specifically beef, using water as the maturation agent. The method involves submerging the meat pieces in water for several days or weeks, during which time they mature by being exposed to the salt concentration in the water. The salt concentration is set or regulated to a maximum of 20 g / l, with a minimum of 10 g / l. The method results in meat that is tender and easy to process, with little or no loss of weight or flavor. The surfaces of the meat do not harden during the maturation process. The method can be controlled by adjusting the salt concentration in the water to maintain osmotic pressure between the water and the meat, preventing water from flowing out or into the meat. The salt concentration is set or regulated to match the natural salt content of the meat. The device includes a tank for submerging the meat pieces and a pump for circulating the water.

Problems solved by technology

This is disadvantageous in that due to the processing, the meat has slice surfaces and thus open pores.

During the storage period, juices, volume and flavor can be lost.

In addition, over the storage time in vacuum, checks and corrective intervention are virtually impossible.

The disadvantages of dry maturing are a very high loss of weight and volume, so-called shrinkage losses.

In addition, normally the surface, prior to further processing or consumption, must be removed, through which further carving losses result.

Thus, dry maturing results in large carving and shrinkage losses, often to a total of up to 35 percent by weight.

The disadvantages named above are especially manifest with high-quality cuts.

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